
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
40 mins
Cal/Serv:
670
The beauty of grain bowls? They're infinitely adaptable. You can roast just about any veggie, use any number of toppings, and highlight any protein, and it'll just work combined in a grain bowl. We've created countless bowls that we love (we're looking at you, spicy salmon bowl), but when we're craving a high-protein chicken dinner (or packed lunch), then we turn to this peanut chicken bowl. With a homemade peanut dressing, sliced chicken, sweet potato, spinach, and avocado, this healthy dinner is one we love to meal prep at the beginning of the week, then assemble and feast on all week long.
The potatoes:
You only need one large sweet potato for this recipe, but feel free to roast more if you'd like to do more meal prepping throughout the week. I love the added sweetness and color it brings to these bowls, but you can honestly use any type of potato you have on hand; just be mindful of the roasting time.
The chicken:
We used chicken breasts, but you can also switch that out for chicken thighs if you prefer. Boneless, skinless is my go-to for ease, but if you have to time to cut the chicken off the bones for a bit of extra depth of flavor, you do you! Turkey is another great alternative if you're looking to switch things up.
The sauce:
Sweet and savory infuse with an easy sauce made up of peanut butter, honey, soy sauce, and sesame oil. You'll soon find that you'll want to put it on everything! It's definitely what makes these bowls stand out, and you can make a big batch to keep in the refrigerator for up to 1 week.
The toppings:
To be frank, they're basically a free for all. You can use anything in your fridge or pantry that you think would go well here, such as kimchi, pickled sushi ginger, or even crushed tortilla chips. The only thing I insist you keep on the bowl is that peanut dressing.
Made your own bowl? Let us know how it was in the comments below!
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Ingredients
- 1
large sweet potato, peeled, cut into 1/2" cubes
- 1
large red onion, finely chopped
- 3 Tbsp.
extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
- 2
(6- to 8-oz.) boneless, skinless chicken breasts
- 1/2 tsp.
garlic powder
- 1/2 tsp.
ground ginger
- 1
small garlic clove, finely chopped
Juice of 1 lime
- 2 Tbsp.
creamy peanut butter
- 1 Tbsp.
honey
- 1 Tbsp.
reduced-sodium soy sauce
- 1 Tbsp.
toasted sesame oil
- 4 cups
cooked brown rice
- 1
avocado, thinly sliced
- 2 cups
baby spinach
- 1 Tbsp.
finely chopped fresh cilantro
- 1 tsp.
toasted sesame seeds
Directions
- Step 1Arrange a rack in center of oven; preheat to 425°. On a large baking sheet, toss potatoes and onion with 1 Tbsp. olive oil; season with salt and pepper.
- Step 2Bake potatoes until tender, 20 to 25 minutes.
- Step 3Meanwhile, in a large skillet over medium-high heat, heat 1 Tbsp. olive oil. Season chicken with garlic powder, ginger, salt, and pepper. Cook chicken, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side. Transfer to a cutting board. Let rest 10 minutes, then thinly slice.
- Step 4In a small bowl, whisk garlic, lime juice, peanut butter, honey, and soy sauce. Whisk in sesame oil and remaining 1 Tbsp. olive oil until smooth.
- Step 5Divide rice among bowls. Top with potato mixture, chicken, avocado, and spinach. Sprinkle with cilantro and sesame seeds. Drizzle with dressing.
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